I never throw it away. The best is to use it for pancakes batter or yeast dough.

Today I’ve made an open apple Pirog. Traditional Russian Pie, Pirog can be made with any dough and filling. TheSweet Yeast dough is the favourite one.

By experimenting in my kitchen, I now make yeast dough without measuring: it’s all about basics and getting the right consistency, you can always add a little flour if the dough turns out to be too wet.

1. Put the flour into the mixer bowl . Add the salt and sugar to one side of the bowl and the yeast to the other. Add the milk and eggs and mix on a slow speed with a dough hook for a couple of minutes, then on a medium until you have a soft, glossy, elastic dough. Add the softened butter and continue to mix , scraping down the bowl periodically to ensure that the butter is thoroughly incorporated. The dough should be soft but not wet and gathering on the hook, rather than sticking to the walls of the bowl. If dough is still too wet, add a little more flour.

2. Tip the dough into a deep bowl, cover with clinfilm and chill overnight or for at least 7 hours, until it is firmed up.

3. Line with greased baking paper deep rectangular dish or a 28cm round deep cake tin, making sure that the sides of the tray are also lined.

4. Take the dough from the fridge. Tip it onto a lightly floured surface and fold it on itself a few times to knock out the air. Roll it out with a rolling pin to the size of your baking dish. Put the dough on the bottom of the dish, tacking in the edges.

5. Smudge soft butter lightly on the top of the dough and sprinkle with sugar.